Directions:
- In a large saute pan over med heat cook onions and garlic until translucent, 3 to 5 minutes.
- Stir in tomato puree and chipotle pepper and bring to a simmer over med heat. Continue to cook for 15 minutes, stirring occasionally to allow flavor to blend and sauce to reduce slightly. Lower heat if bottom of pan gets too hot so sauce does not burn.
- Remove pan from heat and whisk in ream, then set aside. Makes about 1 1/4 cups of sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.08 Kcal (298 kJ) | ||
| Calories from fat | 57.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.4g | 10% | |
|---|---|---|---|
| Cholesterol | 10.9mg | 4% | |
| Sodium | 51.92mg | 2% | |
| Potassium | 140.51mg | 3% | |
| Total Carbs | 3.35g | 1% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 0.91g | 2% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.3mg | 1% | |
| Calcium | 13.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 152.69 Kcal (639 kJ) | ||
| Calories from fat | 123.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.76g | 10% | |
|---|---|---|---|
| Cholesterol | 23.42mg | 4% | |
| Sodium | 111.53mg | 2% | |
| Potassium | 301.85mg | 3% | |
| Total Carbs | 7.2g | 1% | |
| Sugars | 3.4g | 6% | |
| Dietary Fiber | 1.93g | 4% | |
| Protein | 1.96g | 2% | |
| Vitamin C | 7.8mg | 6% | |
| Iron | 0.6mg | 1% | |
| Calcium | 28.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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